PM Sous Chef
DOLPHIN HOTEL MANAGEMENT•Rancho Mirage, CA
•$75,000 - $80,000•Onsite
About The Position
The Sous Chef is a hands-on culinary leader responsible for supporting the Executive Chef in the daily operation of all kitchen areas, ensuring exceptional food quality, consistency, and guest satisfaction. This role assists in leading culinary associates, maintaining food safety and sanitation standards, controlling costs, and delivering memorable dining experiences across restaurant, banquet, lounge, and catering operations. The Sous Chef plays a critical role in fostering a positive work environment while supporting the resort's commitment to excellence, innovation, and hospitality.
Requirements
- Culinary degree preferred or equivalent combination of education and experience
- Minimum of 3-5 years of progressive culinary leadership experience in a hotel, resort, restaurant, or high-volume food service operation
- Previous supervisory or management experience required
- Strong knowledge of food preparation techniques, kitchen operations, and sanitation practices
- Knowledge of food cost control, labor management, and inventory procedures
- Excellent leadership, coaching, and team-building skills
- Strong communication and interpersonal skills
- Ability to work in a fast-paced, guest-focused environment
- Strong organizational skills and attention to detail
- Proficiency with Microsoft Office and food and beverage management systems preferred
- Luxury hotel or upscale resort experience preferred
- ServSafe Manager Certification preferred or ability to obtain upon hire
- Must be able to attain and obtain a valid Riverside County Food Handler’s card throughout employment
- Ability to stand and walk for extended periods throughout the workday
- Ability to lift, carry, push, and pull up to 50 pounds
- Ability to work safely around commercial kitchen equipment, heat, steam, and cleaning chemicals
- Must be able to bend, kneel, stoop, reach, and perform repetitive motions
- Must be able to work a flexible schedule, including nights, weekends, and holidays
Responsibilities
- Assist the Executive Chef with the planning, organization, and execution of all culinary operations
- Supervise and support kitchen associates in the preparation, presentation, and quality of menu items
- Lead, coach, train, and develop culinary team members to achieve operational excellence
- Ensure compliance with Marriott, Westin, and company food quality standards
- Monitor food production levels, product freshness, portion control, and presentation standards
- Assist in scheduling, staffing, and labor management to align with business demands
- Ensure adherence to all food safety, sanitation, HACCP, and health department regulations
- Oversee banquet, restaurant, lounge, and special event culinary operations as assigned
- Assist with inventory management, product ordering, receiving, and cost controls
- Support menu development, recipe standardization, and culinary innovation initiatives
- Conduct kitchen inspections and audits to ensure cleanliness, organization, and operational readiness
- Collaborate with Food & Beverage leadership to enhance the overall guest experience
- Foster a positive, engaged, and inclusive team environment
- Ensure compliance with company policies, safety standards, and applicable laws
Benefits
- Comprehensive benefits package for eligible associates and their families
- 401(k) with company match (for eligible associates)
- Flexible scheduling where operationally feasible
- Explore by Marriott Bonvoy™ Program – discounted room rates worldwide
- Associate travel and property discounts
- Ongoing learning and career development opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
